Salmon with Corn and Avocado Succotash

A fresh succotash-style salad made with summer veggies is the perfect complement to tender sautéed salmon.

Total Time: 0:20

Prep: 0:20

Level:
Easy

Yield:
4 servings (cost per serving of $2.78)

Serves:
4

Ingredients

2 tbsp. olive oil

1 piece skinless salmon fillet

1 tsp. cayenne pepper

kosher salt

Pepper

2 tbsp. fresh lime juice

2½ c. fresh corn kernels

6 oz. green beans

2 plum tomatoes

½ medium Red Onion

1 avocado

¼ c. torn fresh basil leaves

Directions

Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the salmon with the cayenne and 1/2 teaspoon salt and cook until golden brown and opaque throughout, 3 to 4 minutes per side.

Meanwhile, in a large bowl, whisk together the lime juice, remaining tablespoon oil and 1/2 teaspoon each salt and pepper. Add the corn, green beans, tomatoes, and onion and toss to combine. Fold in the avocado and basil and serve with the salmon and lime wedges, if desired.

Tips & Techniques

Make Ahead: Prepare the succotash (without the avocado and basil) and refrigerate, tightly covered, for up to 3 days. Just before serving, fold in the avocado and basil. This flavorful side is also delicious with grilled chicken, shrimp, steak, or lamb chops.

Love Your Leftovers: For easy fish tacos, flake any extra salmon and tuck it into warm tortillas. Top with succotash, sour cream, and chopped cilantro.